Cook
$37,440–$37,440 year
On-site · Cape Canaveral, Florida, United States
Job Summary
Lead menu execution and hands-on cooking for large-scale banquets and events. Oversee meal preparation, cooking, and presentation to deliver top-tier culinary experiences. Maintain high standards of food quality and presentation, ensure timely service, and provide input on inventory, storage, and rotation in compliance with safety regulations. Serve as the main point of contact for clients during events, resolving issues in real time. Requires 2-5 years of commercial cooking experience, formal culinary training or certifications as a plus, a valid driver’s license, and the ability to travel nationwide. Must be able to lift up to 50 pounds and work in a fast-paced environment with strong organizational and teamwork skills.
Required Qualifications
- 2-5 years of commercial cooking experience
- Formal culinary training or additional certifications are a plus
- Experience in banquet or catering environments
- Valid Driver’s License and reliable transportation
- Ability and availability to travel nationwide
- Strong organizational and multitasking abilities in a fast-paced environment
- Proficiency with commercial kitchen equipment and food safety standards
- Ability to lift and/or move up to 50 pounds
- Excellent interpersonal skills for client relations and service during events
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